CORN RECIPES: Grilled Corn on the Cob with Creamy Herb Sauce . . . Mexican Corn Salad . . . Company Corn . . . Corn and Black Bean Salsa
By: Herald Staff and Wire Reports,
Grilled Corn on the Cob with Creamy Herb Sauce
4 medium ears of corn, not shucked
2 tablespoons reduced-fat mayonnaise
1 tablespoon low-fat sour cream
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon shredded Parmesan cheese
¼ teaspoon dried herbes de Provence, crushed
Fold down the husks on the corn (similar to peeling a banana) to reveal all of the corn but do not remove them from the corn. Remove silk and wash. Using cooking twine, tie the husks together 1 to 2 inches below the cob. Place corn in cold water to cover and allow to soak about 15 minutes.
Mix remaining ingredients. Allow to stand at room temperature while preparing corn.
Preheat grill to medium-high or allow coals to burn down to white ash. Lift corn out of water then spray corn with butter-flavored nonstick spray coating. Grill corn over direct heat about 15 minutes or until kernels are just crisp-tender and slightly charred, turning to brown evenly.
Serve corn hot and brush each ear with about ¼ of sauce.
Yield: Serves 4.
Approximate nutritional analysis per serving (1 ear of corn, 1 tablespoon sauce): 124 calories, 4 grams fat (1 gram saturated), 4 milligrams cholesterol, 18 grams carbohydrates, 4 grams protein, 75 milligrams sodium, 2 grams dietary fiber.
Mexican Corn Salad
4 ears of corn, boiled for 1 minute and cooled
½ red bell pepper, finely chopped
2 small green onions, chopped (both white and green parts)
¼ cup mayonnaise
1 tablespoon fresh lime juice
½ teaspoon or more chili powder
¼ cup crumbled cotija or Parmesan cheese
Cut kernels from cobs. Place in a bowl with diced pepper and green onions. Add mayonnaise, lime juice and chili powder. Toss with vegetables. Stir in cheese. Serve at room temperature or chill for 2 hours before serving.
Yield: Serves 4 to 6.
18 ears corn
1 cup butter, cut into chunks
1 pint half-and-half
1 tablespoon canning salt
¼ cup sugar
Cut corn off the cob and fill a 9-by-13-inch pan two-thirds full. Cover with butter, half-and-half, salt and sugar. Bake 1 hour at 350 degrees, stirring every 15 minutes. Cool overnight in refrigerator then package for freezing.
Corn and Black Bean Salsa
2 ears corn
1 cup black beans
1 medium tomato, seeded and diced
¼ medium red onion, finely diced
1 jalapeno, seeds and veins removed, finely diced
2 tablespoons of chopped fresh cilantro
2 tablespoons of lime juice
2 teaspoons olive oil
½ teaspoon cumin
Salt to taste
Boil corn for 1 minute and cool under running water. Cut off kernels and place in a bowl with remaining ingredients. Stir until thoroughly mixed.
Serve this hearty salsa at room temperature or chilled.
Yield: About 3 cups.